Sheep came to Scotland over 2,000 years ago and now, there are more sheep in Scotland than there are people. Sheep farming is a way of life across much of rural Scotland and Scotch Lamb is to the fore of Scotland’s food production; highly valued by top chefs at home and abroad as well as home-cooks.
The rugged Scottish landscape means that much of the rural land is unsuitable for growing crops but it is perfect for rearing livestock. Many of the farming families producing Scotch lamb have been doing so for centuries and are experts in raising healthy, tasty, stock, with quality assured from a stress-free life grazing on the Scottish hills.
The Scott family have farmed on the Dornoch Firth for four generations. Fearn farm’s diverse soil types make it ideal for a mixed farming business of which sheep are a mainstay. The Scotts produce lamb using the most sustainable modern methods, prioritising a diet of grass and forage crops.
Their flocks at Tain and another farm in Sutherland comprise the well-loved Cheviot and Cheviot-cross ewes - a native breed originating from the Cheviot Hills which straddle the Scottish Borders and Northumberland providing excellent meat as well as wool - and Aberfield and Texel-crosses, which bear sturdy lambs with plenty of lean meat and thrive on a diet of grass.
Fearn Farm has two new and beautifully furnished holiday properties, the Mill and the Wee End, which are ideal for families and groups of friends.